• Breads,  Sweets

    Basic Scone Recipe

    I love a good biscuit…and what is a scone but a dressed up biscuit. I also love having a basic recipe that can accommodate all of the crazy combo ideas I have in my head while still coming out fluffy and yummy.

    If any of you came to the cafe and had one of our scones, this was the recipe I used. Its ridiculously simple and a great blank canvas for you to get creative.

    Print

    basic scone recipe

    Here is my basic scone recipe, I use it to make all different kind of variations. Both savory and sweet. Its a great jumping off point.
    Course Breads, Breakfast, Dessert, Snack
    Keyword biscuit, Breads, savory, scone, Sweet things
    Prep Time 10 minutes
    Cook Time 20 minutes
    Servings 8 scones

    Equipment

    • hand grater

    Ingredients

    • 3 cup AP Flour
    • 1/3 cup granulated sugar
    • 2 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1 tsp kosher salt
    • 12 tbsp unsalted butter 1 1/2 sticks (very cold)
    • 1 cup buttermilk
    • 2 tbsp heavy cream

    Variations Cheddar Jalapeno

    • 1 cup grated cheddar cheese
    • 1/4 cup chopped pickled jalapeno

    Variation

    • 1 cup cinnamon chips

    Variation Cranberry orange

    • 1 cup craisins
    • 1 tbsp orange zest
    • 1 cup powdered sugar
    • 1 tbsp orange juice

    Variation Raspberry Almond

    • 1 tsp almond extract
    • 1 cup fresh raspberries
    • 1/3 cup sliced almonds
    • 1 cup powdered sugar
    • 1 – 1 1/2 tbsp milk
    • 1/2 tsp vanilla

    Instructions

    • Preheat your oven to 425 degrees or 400 degrees convection.
      Line a sheet tray with parchement paper, or spray with non stick spray.
      Mix all of your dry ingredients together in a large bowl
    • Grate your cold butter and add it to your bowl
    • Work the flour and butter together just until butter is small pea sized, then add your add ins ( in this case I added cheddar and jalapeno)
    • Mix together with a fork, until evenly distributed. Make a well and add your buttermilk. Bring it together in the bowl with a fork until it starts to come together. If it looks too dry add a little more buttermilk a tablespoon at a time. ( I added 1 more tablespoon) then dump out onto your board (counter).
    • I used parchement paper to fold over the ingredients. It keeps warm hands from melting the butter to much. Fold it over about 5 – 6 times and then shape into a cirlcle. Cut into 8 pieces. Place it on your lined sheet tray.
    • Brush the tops with heavy cream and top with desired topping (I chose a jalapeno ring) (If I was doing a sweet scone I may top it with coarse sugar). A little bit of cheese would be nice as well.
    • Bake for 18-22 minutes, I check it after 15 and rotate the sheet pan.

    Notes

    For the  Cranberry Orange : add orange zest and craisins to the dry mixture before adding the buttermilk. While the scones are baking make the orange glaze with the powdered sugar and orange juice. Drizzle onto the warm scones.
    For the Raspberry almond: mix your almond extract in with your buttermilk and make the scone without any add ins. Once you dump your mixture onto your board, add the raspberries, incorporating them as you fold them in. Shape and cut as normal and after you brush with heavy cream sprinkle on your sliced almonds to the top. While the scones are baking make your vanilla glaze. Drizzle onto the warm scones.
    For the cheddar jalapeno: I often add a 1/2 cup of chopped cooked bacon to this. If I do I reduce the cheddar to 3/4 of a cup. 
  • Sweets

    Banana Pudding

    This past week my husband and I took a road trip to North Chicago to see our youngest son Jonathan graduate from bootcamp. It was a proud moment for us, and now we have 2 amazing sailors following in their dad’s footsteps…

    I decided to come home and make his favorite dessert. I used to make this one for the cooler at the cafe and before I would even be able to get them into the cooler Jonathan would be right behind me pulling one out, because he knew that there wouldn’t be one left for him at the end of the day.

    I know this is not your classic banana pudding recipe. This is one that I adapted to make it fit the way we eat. I have a problem with desserts that are too sweet to taste the flavors that you worked so hard to put into them. I want to be able to enjoy the taste of the banana and the vanilla of the custard. The hint of cinnamon in my cookie crumbs…and yes, I know cookie crumbs aren’t classic in banana pudding, but I find that texturally it works.

    I hope you give this a try and hopefully it puts a smile on your face. Enjoy!

    Print

    Banana pudding

    Home made and a little more grown up, banana pudding. I don't like my deserts to be sooo sweet that you cannot taste the love you put into it.
    Course Dessert
    Cuisine American
    Keyword Sweet things
    Prep Time 30 minutes
    Cook Time 15 minutes
    Total Time 4 hours 45 minutes
    Servings 12

    Equipment

    • heavy bottom pot
    • whisk
    • sieve
    • metal bowl
    • ice bath
    • stand or hand mixer is helpful
    • food processor is helpful

    Ingredients

    vanilla custard

    • 4 lg eggs
    • 3/4 cup granulated sugar
    • 3 tbsp corn starch
    • 1/2 tsp salt
    • 1 qt half and half
    • 1 tbsp vanilla extract
    • 2 tbsp unsalted butter
    • 1 cup whipping cream
    • 1/4 cup powdered sugar
    • 1 tsp vanilla

    cookie crumbles

    • 1 box vanilla wafers keep a few aside for garnish
    • 1/4 cup sugar
    • 1/4 tsp ground cinnamon
    • 1 pinch salt
    • 6 tbsp unsalted butter melted

    The banana part of it…

    • 4 med bananas make sure they are ripe and super sweet
    • 1 cup whipping cream
    • 1/4 cup powdered sugar
    • 1 tsp vanilla

    Instructions

    Vanilla custard

    • Gather your ingredients, along with a heavy bottom pot, and a whisk
    • Place eggs, sugar, corn starch and salt into your pot and whisk together.
    • Add your half and half and place on the stove over medium heat and whisk.
    • You will keep whisking and stirring to make sure the custard heats evenly, you will begin to see a bunch of bubbles as it starts to heat through.
    • It should take about 15 minutes, the custard will begin to thicken and I remove it as soon as I see the first boil bubble. Take off the heat and add your vanilla and butter and whisk.
    • Pour through a sieve, to make sure there are not curdled bits of egg. Making sure not to push through. ( I tap the edges to get as much through with out worrying about getting any scrambled eggy pieces in my custard)
    • Cool over an ice bath, preferably in a metal bowl stirring occasionally for about 20 minutes before covering with plastic wrap, placing the plastic wrap directly on the surface of the custard. Place in your fridge and completely cool for at least 4 hours.
    • After it cools and sets in the fridge, whip your cream. Add your whipping cream to your mixing bowl along with your powdered sugar and vanilla and whip until medium to stiff peaks. Fold into your custard.

    Cookie crumbles

    • Place your vanilla wafers (minus what you are using for garnish) into your food processor (or you can place into a ziplock bag and crush with your rolling pin) add your sugar, salt and cinnamon. Crush until crumbs.
      Add melted butter and mix until it looks like wet sand

    The banana part of it

    • Add your whipping cream to your mixing bowl along with your powdered sugar and vanilla and whip until medium to stiff peaks.
    • slice up your bananas and start to build your banana pudding. Place a heaping tablespoon of crumbs onto the bottom of your chosen cup add a few slices of banana, add about a 1/4 cup of custard and repeat. Top with whipped cream and a vanilla wafer.

    Notes

    This is my go to vanilla custard. I use this recipe for the base of a bunch of other desserts. Cream puffs, napoleons, fruit tarts….
Pinterest